SIDE DISHES

4 cups vegetable stock

1 teaspoon saffron

2 cups basmati rice

Zest of 1 orange

4 tablespoons unsalted butter

¾ cup slivered almonds

½ cup shelled pistachios

1 teaspoon adveh

1 cup golden raisins

1 tablespoon finely chopped mint

3 tablespoons olive oil

Salt and pepper

• Bring stock and saffron to a boil in a medium saucepan. Add the rice and zest, bring back to a boil, reduce heat and simmer until cooked, about 10 minutes.  Remove from heat; fluff with a fork.
• Heat oil in a small skillet. Toast nuts until fragrant; remove from heat and stir in adveh.  Let cool.
• Transfer rice to a mixing bowl. Stir in nuts, raisins and mint.  Toss with olive oil; season with salt and pepper.